Don’t Toss That Yet: Understanding food Expiration Dates to Reduce Waste
Millions of Americans routinely discard food nearing its printed date, contributing to staggering levels of food waste – but frequently enough unnecessarily. A new understanding of ”expiration” dates, adn a reliance on sensory evaluation, can save households money and lessen the environmental impact of wasted provisions. While date labels aim to communicate freshness, they aren’t always indicators of safety, and knowing the difference is crucial.
Food waste is a massive problem, with the USDA estimating 30-40% of the food supply is wasted at the retail and consumer levels. This equates to approximately $161 billion in wasted food annually, impacting both household budgets and the environment through landfill greenhouse gas emissions. Understanding how long food remains safe to consume past its labeled date empowers consumers to make informed decisions, reducing waste and maximizing resources.
So, how long can you actually eat food after the date on the package? It’s not a simple answer, according to food safety experts. Dates like “Best if Used By,” “Sell-By,” and “Use-By” are frequently enough related to peak quality, not safety. A product isn’t necessarily unsafe to consume even after these dates have passed. Actually, food items can spoil before the date listed on the container.
“Ultimately, it’s up to your common sense to decide whether a given food product is edible or if it should go in the garbage,” explains a food safety specialist. relying on your senses - sight, smell, and taste - is often the best indicator. Look for visible mold, off-colors, or unusual textures. A sour or unpleasant odor is another warning sign.
Here’s a quick guide to common food items:
* Eggs: Can be safely consumed 3-5 weeks after the pack date, even if the “Sell-By” date has passed.
* Milk: Typically good for 7-10 days after the “Sell-By” date, provided it’s properly refrigerated.
* Yogurt: Can last up to 1-2 weeks past the “Sell-By” date.
* Canned Goods: Generally safe indefinitely when stored in a cool, dry place, tho quality may decline over time.
* dry Goods (pasta, rice, Flour): Can last for years if stored properly, but may lose flavor and texture.
* Frozen Foods: Safe indefinitely,but quality degrades over time.
However, it’s significant to note that these are general guidelines. highly perishable items like meat and poultry should be treated with extra caution, and any food exhibiting signs of spoilage should be discarded. When in doubt, throw it out. Prioritizing food safety is paramount, even when striving to minimize waste.
